Title: Exquisite Homemade New York Style Strawberry Cheesecake
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**Crust:**
– 2 cups graham cracker crumbs
– 3 tablespoons sugar
– 5 tablespoons unsalted butter, melted
– 1/8 teaspoon salt
**Filling:**
– 2 lbs. full-fat cream cheese, softened to room temperature
– 1½ cups sugar
– ¼ teaspoon salt
– 2 teaspoons vanilla extract
– 1 tablespoon fresh lemon juice
– 1 tablespoon cornstarch
– 4 eggs, room temperature
– 1 cup sour cream, room temperature
**Topping:**
– 1 lb. fresh strawberries, diced
– 6 tablespoons sugar
– 1 tablespoon fresh lemon juice
– ½ teaspoon vanilla
**Instructions:**
1. Preheat the oven to 350°F and position the rack in the lower third.
2. Line your 9-inch springform pan with a double layer of extra-large aluminum foil, ensuring it covers the bottom and sides tightly to prevent water from entering during baking in a water bath.
3. For the crust, combine graham cracker crumbs, sugar, melted butter, and salt. Press the mixture into the bottom and sides of the springform pan. Bake for 10-12 minutes, then set aside to cool.
4. Lower the oven temperature to 325°F.
5. In a large bowl, beat softened cream cheese until smooth and creamy. Gradually beat in sugar until light and fluffy. Add salt, vanilla, lemon juice, and cornstarch, then beat in eggs one at a time on low speed until smooth. Finally, beat in sour cream.
6. Place the springform pan into a roasting pan. Pour the batter into the springform pan and smooth the top. Pour boiling water into the roasting pan, halfway up the side of the springform pan, ensuring no water drips onto the batter.
7. Bake at 325°F for 1 hour and 40-50 minutes.
8. Once baked, let the cheesecake sit in the oven with the door slightly open for 1 hour (remember to turn off the oven!).
9. Remove the cheesecake from the water bath, dry the pan’s bottom, run a thin knife around the edges to loosen the cake, and let it cool to room temperature. Cover the top and refrigerate for at least 5 hours or overnight before adding the strawberry topping.
10. When the cake is cooled, run a thin knife around it, release the ring from the springform pan, and transfer the cake onto a serving plate.
**Strawberry Topping:**
1. In a saucepan, combine half of the strawberries, sugar, and lemon juice. Stir continuously and cook over medium heat until the sauce thickens (about 8-10 minutes).
2. Remove from heat, stir in vanilla and the remaining strawberries. Cool to room temperature, then spread over the cake. Enjoy your delightful homemade New York-style strawberry cheesecake!